Originally posted by Dave Beers:
Brining a turkey......it was a revelation to me when I learned of it. Best bird ever. Good ol' Alton Brown.

Football of course!

I first learned of brining a turkey through Cooks Illustrated magazine, years ago. It is my magazine of choice simply because there is no advertising, simply pages and pages of illustrations, recipes and reasoning. These are the same folks who run America's Test Kitchen.

They take basic recipes and analyze them run them through a series of tests and processes to simplify the methods with the ultimate goal of rendering the dish with the best possible results.

Funny thing about cookbooks - I have so many that I never use them! It is easier to do a web search. I have four shelves of them - including all the books James Beard wrote. I like reading his books. The writing is as good as the recipes.